1. Richard Brody, in “Goings On,” reviews Jim Jarmusch’s new movie Father Mother Sister Brother. I’m a fan of Jarmusch’s minimalist style. Brody calls this new film “an unusually plainspoken entry in the Jarmusch cinematic universe.” I think I’ll check it out.
2. Sheldon Pearce, in “Goings On,” praises Bill Charlap and Dee Dee Bridgewater’s new album Elemental. He says, “The music is charming and jaunty, its looseness and zest owed to an alchemical balance between these two performers.” Charlap is one of my heroes. Pearce calls him “an impressionist pianist,” but he’s much more than that. His invention and technique are phenomenal. He’s an amazing improviser. He’s a genius! On the other hand, my taste for Bridgewater’s singing is still developing. At times, I find her delivery halting and discordant. I credit Pearce for noting this album. Anything by Charlap is worth listening to.
3. Remember Babbo? I do. I’ve never eaten there, but as a result of reading Bill Buford’s two brilliant “Babbo” pieces – “The Secret of Excess” (August 19 & 26, 2002) and “The Pasta Station” (September 6, 2004) – I feel I know it intimately. That Babbo is gone. Its wild, ingenious co-owner and chef, Mario Batali, is gone, too. But, as Helen Rosner tells us in this week’s “Tables for Two,” there’s a new Babbo with a new chef – Mark Ladner. Rosner is not impressed. “Can you have Batali minus Batali?” she asks. Her answer is no. She says,
On my first visit to the original Babbo—God, it must have been twenty years ago—I remember being stunned at my first bite of the beef-cheek ravioli. (“Of all the pasta dishes—indeed, of all the dishes—on the menu, this is probably the one most associated with Babbo,” Batali writes of the recipe, in “The Babbo Cookbook” from 2002.) I froze. I think I stopped chewing. I was astounded that a mouthful of food could be so forceful and so silken at once. I wish I could say that I felt the same way about the version at the new Babbo. Some of the disappointment, I’m sure, had to do with the difficulty of measuring up to memory, but it was also right there on the plate. On one evening, the filling was oddly crumbly and dry, and on another the ravioli’s thick chicken-liver ragú—a striking departure from the light, buttery emulsion that dressed Batali’s original—was broken and greasy.
Rosner’s verdict may seem harsh. But that’s what I like about her. She doesn’t pull her punches.
4. Bruce Handy’s “Talk” story “Shadow Boxing” tells about the re-creation of Joseph Cornell’s Utopia Parkway studio in a Gagosian gallery in Paris. Handy writes,
With the exhibit opening in just a few days, a team of eight workers was beavering away inside the gallery, moving stacks of old magazines, rearranging tchotchkes on shelves, applying a patina of grunge to new jars and boxes to make them look as if they’d been sitting in a cellar since the Eisenhower Administration. The gallery’s normally pristine white walls had been painted to resemble water-stained cinder blocks. A professional set decorator had added fake cobwebs to the corners. (Fine steel wool does the trick.) One could almost smell the mustiness.
Cornell is one of my favorite artists. I enjoyed this piece immensely.
5. A special shout-out to Lawrence Wright for his delightful “Takes” tribute to A. J. Liebling. Wright says,
For my generation, Liebling still loomed as a model of incisive journalism with a personal voice. He was scholarly and highly literate while also at home with hat-check girls and the bookies at the racetrack. He barbecued the reactionary intellectuals of his era, but portrayed ordinary people with warmth.
I totally agree. Liebling is one of the New Yorker greats.
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